Bierrocks RecipeOrigin: Germany Period: Traditional |
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These are traditional German pastry sandwiches filled with a mix of meat, cabbage and onions. For this you can use pre-prepared puff pastry or home-made shortcrust pastry. Ingredients
500g shortcrust pastry or puff pastry (home-made or store bought)
Bierrocks Preparation:Method:Roll out the dough to about 6mm thick then cut into 12.5cm squares. Meanwhile, cook the beef and sausage meat in a large frying pan or skillet until well browned and thoroughly combined (ensure that none of the meat remains pink) then stir-in the cabbage and onions. Fry for 5 minutes then season with the salt and black pepper and continue cooking for a further 15 minutes. Turn down the heat to low and keep the contents of the pan warm. Take each square of pastry and fill with 1 tbsp of the meat and cabbage mixture. Seal the dough by bringing the four corners up and then overlapping them. Turn the pastry upside down then place on a greased baking tray. Brush each pastry envelope with melted butter. When all the pastry has been used up set aside in a warm spot to rest for 40 minutes, then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is cooked through and golden. Serve hot. |
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